Strawberry & lemon cupcakes
Strawberries and summer time go hand in hand, and what better way to make the most of them in season with these lovely and light cup cakes.
Low Fat Spread
Egg, whole, raw
2 medium, raw, beaten
1 teaspoon(s), level
1 teaspoon(s), zest, finely grated
White Self Raising Flour
Low Fat Soft Cheese
Lemon Juice, Fresh
½ teaspoon(s), finely grated
6 individual, halved
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Place 12 silicone or paper cup cake cases into a bun tray.
- Beat the spread and caster sugar together in a large mixing bowl until pale, light and creamy. Gradually add the eggs, beating well between each addition. Stir in the chopped strawberries, vanilla extract and lemon zest. Sift in the flour and fold it in gently using a large metal spoon. Stir in the milk to give a soft, dropping consistency. Spoon the mixture into the cake cases.
- Bake in the centre of the oven for 18-20 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- To make the topping, beat together the low fat soft cheese, icing sugar, lemon juice and lemon zest. Spoon onto the cakes and top each one with half a strawberry. Keep the cup cakes in the refrigerator for up to 24 hours, though serve at room temperature to enjoy them at their best.